Category Archives: Salad

The ‘everything starts with C’ salad

img_5383

Okay not everything, but it’s pretty close.

Living so close to the CBD in Sydney there never seems to be a shortage of available pubs for lunch. And luckily for me and my student budget, most of them do $10 meals during lunch on Monday to Friday. Which is really quite generous and also makes a lot of sense, because who else is really going to be at a pub at 1:30 on a Tuesday?

Students.

But we love it. I have my old local, the Abercrombie,  my new local, the Paddington Inn, my local that’s a little bit further away, the Imperial, my local when I’m in the mood for food with a more Mexican flair, the Norfolk…and the list goes on.

At most of these pubs the $10 lunches are really nice as well, the other day I had a haloumi salad with chickpeas and cherry tomatoes. (I told you I was on a haloumi kick). At the Abercrombie you can get chicken schnitzel, a plate of nachos, tropical calamari salad and peri peri chicken. It’s not like they simply dredge up some food that they wouldn’t normally serve because it’s being sold at a cheaper price. We feel the love from the pubs offering these lunchtime specials, and clearly we love them right back.

Even though a $10 lunch in Sydney is a great deal, it can be even cheaper. When I was having lunch at the Norfolk a while ago I had a delicious Mexican Chicken Salad and made a note of the ingredients in my iPhone. And the other day when I was craving it again, I decided to just head to the grocery store, buy all the ingredients I had listed and re-create it myself. And I realized I could make it for only $4.16 a serve. So the next time you’re down at your local enjoying a great meal, whether you’ve scored a sweet $10 deal or are paying regular prices, just jot down the ingredients in your phone and try to re-make it at home. It’ll most likely be cheaper, healthier and it’s a great way to get inspiration for meals during the week.

Enjoy,

Allie

The ‘everything starts with C’ salad
Serves 6

1/2 red cabbage
1 medium carrot
1 can of sweet corn
1/2 cup reduced-fat cheddar cheese
1 packet of Taco Seasoning
2 chicken breasts
50g of cashews
1 avocado
1 lime

Sprinkle about 1/4 of the taco seasoning over the raw chicken and rub it so it coats both breasts evenly. Cook the chicken on a pre-heated barbecue until cooked all the way through.

While the chicken is cooking, and don’t forget to check on it, cut the cabbage into small pieces. You can cut it length-ways into strips and then continue chopping until all the pieces are bite-size. Put the cabbage into a large salad bowl. Use a grater to grate the carrot into small pieces and add to the bowl. Drain the corn and add to the bowl. Add the cashews, cheese and diced avocado. Cut the lime in half, squeeze the juice over the salad and mix all the ingredients together. When the chicken is cooked cut it into strips and place it on top of the salad.

img_5381

 

 

Advertisements

Leave a comment

Filed under Chicken, Recipes, Salad

Cobb salad

Apparently there has long been a dispute over who first created the Cobb salad.

Whoever is running around trying to claim that they were the first to throw a bunch of meat and stuff with some lettuce together might have to find something else to do.

As always, I just threw all my favourite ingredients together: blue cheese, bacon, avocado, eggs, tomatoes, ham.

Maybe no one ever thought of putting blue cheese in a Cobb salad before… which clearly means I invented Cobb Salad 2.0! Or better yet the Allie Salad. Time to invade Wikipedia and record my fantastic discovery. Betcha that’s what the original Mr. Cobb said…well maybe not that he’d wiki it, but I bet he was gosh darn excited.

Ingredients:

2 romaine hearts, roughly chopped
1 cup grape tomatoes, cut in half
3 eggs, hardboiled and chopped
5 slices of bacon, crumbled
¼ lb of sliced ham, chopped
1 avocado, peeled, pitted and sliced
½ cup crumbled blue cheese
Your choice of dressing

Toss together and enjoy!

img_1700

 

img_1704

Leave a comment

Filed under Recipes, Salad

Chorizo, haloumi and zucchini skewers

img_2491

I’m still not really sure how I got away with making this for dinner last night. Basically it is just a combination of all my favourite foods (that I’m still eating at the moment, due to New Year’s resolutions and all that nonsense…) put onto a stick. But Ciaran still went along with it and enjoyed it.

You know why? Because putting food on a stick always makes it awesomer. The only thing I can currently think of that wouldn’t work is cottage cheese. Not sure why that particular ingredient popped into my head, but it was the first thing that I couldn’t imagine eating on a stick.

Take, for example, the gallery I did for my internship at Yahoo!7 Lifestyle ‘Stuck on Stick Foods‘. Within the digital pages of this masterpiece you shall find foodie treasures such as…..(drumroll)

French toast on a stick

Cinnamon buns on a stick

Chocolate moustaches on a stick

Brie and jam tarts on sticks

Mini grilled cheese on a stick

Even pancakes and sausage on a stick

When you think about it, doesn’t corn get better on a stick, doesn’t cotton candy get less sticky and all over your face on a stick (well for most people) and don’t you just sometimes wish you could have your very own giant meatball on a stick? (Yeah, that’s in the gallery as well).

Some of my least favourites would have to be the fried milk on a stick…or possibly even the cake pops but that’s just because I haven’t mastered making those yet. They now sit among my foodie foes, along with omelettes and custard.

The moral of the stick story however, is that you should take your favourite vegetables and cheeses and meats and combine them in a lovely stick party on your plate. I served this with a side of arugula dressed in just a touch of olive oil, a squeeze of lemon juice, a sprinkle of salt and pepper and a bit of shaved parmesan but that last ingredient was purely for flair.

img_2477

Chorizo, haloumi and zucchini skewers
Serves 2
2 chorizo sausages, sliced
1 lemon, for juice and rind
180g haloumi cheese, cubed
1 medium size zucchini, sliced
1 garlic clove, finely chopped
1 tablespoon olive oil
To serve: 2 cups arugula, squeeze of lemon juice, dash of salt and pepper and sprinkle of parmesan

This recipe can be done either on the barbecue or in a pan over medium heat. Cook the chorizo for 1 minute on each side, remove and set aside. Cook the zucchini for 2 minutes on each side, remove and set aside. Thread the chorizo, haloumi and zucchini onto 6 medium or 4 large skewers. Put them into the pan and drizzle with a bit of olive oil, the garlic and then hold the lemon over the pan and grate a bit of lemon zest over the top of the skewers.

Cook skewers, turning occasionally for 4 to 5 minutes or until the chorizo and haloumi are brown and heated through. Serve with arugula salad.

And if you have leftovers, like I did, simply add some sauteed mushrooms and orzo for a second weeknight meal.

img_2497

Leave a comment

Filed under Lunch, Pasta and rice, Salad

Chicken tenderloins with ricotta and beetroot

Beetroot was always a touchy subject in my house. My brothers and I have been shipped back and forth from Australia since we were each just a few months old so we’re no stranger to things like Vegemite, sausage rolls, pavlova…your typical Aussie classics. We pretty much all eat Vegemite, a feat we should all be proud of. And there was never any debate when sausage rolls or pavlova were in the house. But beets were different. I believe we were introduced to them in the best way possible, not mushed up as a side dish, but placed gently on a beautiful stacked burger.

We used to have ‘make your own’ burger nights and it would be a little buffet of things to top your meat patty with. Everything from cheese to ketchup, lettuce, mustard, tomatoes, chutney, etc. And in the assembly line there was always one bright pink bowl of beetroot, poured ever so gently from a tin can and pre-sliced for general ease. Dad would always load up his burger with just about everything but he avoided those beets like the plague. I don’t remember my brothers being too wild about them either but I don’t think they ran away quite so quickly. I, on the other hand, was happy to slap them on watching my bun and my fingers turn a nice fluro rose colour. Now that I live in Australia I figured it was time to experiment with beetroot in other dishes. And that’s exactly how I came upon this easy little salad recipe. It’s quick, low-fat and simple.

The anchovies are optional in my opinion, I personally love anchovies so I was happy to put them in at first but I felt like they added a strange flavour amongst the acidity of the beets and the richness of the ricotta. Also when I had the salad the day after I totally forgot they were in there and was pretty thrown off by one bite that was particularly fishy. I also left out the red wine vinegar because I didn’t want to buy a whole bottle for just one tablespoon and used really nice olive oil instead.

img_5609

Chicken tenderloins with baby beetroot and ricotta
Recipe from Taste.com.au
Serves 4
Ingredients:

  • 12 chicken tenderloins (about 90g each)
  • 2 tsp olive oil, plus 1 tbs extra
  • 2 tbs shredded basil leaves
  • 8 canned baby beetroots, drained, halved
  • 1/2 small red onion, thinly sliced
  • 80g baby rocket leaves
  • 2 anchovy fillets, roughly chopped
  • 1 tbs red wine vinegar
  • 3 tbs (60g) fresh low-fat ricotta
  1. Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a large non-stick frypan over high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.
  2. Combine the beetroot, onion, rocket, anchovies, red wine vinegar and extra oil in a large bowl. Divide the mixture among plates and dot with teaspoons of ricotta. Serve topped with chicken.

Leave a comment

Filed under Chicken, Recipes, Salad

Grilled chicken Caesar salad

If you find yourself in the rut of the college student that includes at least one daily meal of pasta, you’re not alone.

Pasta is easy, quick and cheap. But sometimes it’s nice to add a little greenery to the scenery.

And so, I decided to make the tried and true Chicken Caesar salad.

Luckily there was also a grill on hand to give the dish a bit more flavour but you can cook your chicken in a pan too, I won’t judge you.

This meal may just be the slight segway you need to ease into a few more veggie filled lunches, for a day or two at least. I know exactly how it goes.

Chicken Caesar Salad
Serves 2

Ingredients:

2 chicken breasts
1 large head of Cos lettuce
1/2 cup croutons
4 or 5 anchovies
Caesar salad dressing, to taste
Parmesan cheese, to sprinkle

Coat the raw chicken breasts with a bit of olive oil and some salt and pepper. Heat up your grill and throw the chicken on until it’s cooked through. Wash and chop the lettuce and put it in a large salad bowl. Cut the anchovies into small pieces and add them to the salad with the croutons.  Pour over the Caesar salad dressing and toss. Once the chicken is done, slice it into smaller pieces. Plate the salad into two bowls, lay the grilled chicken on top and sprinkle with a bit of Parmesan.

536790_10151513115560417_727140416_25062339_1868034787_n

Leave a comment

Filed under Chicken, Recipes, Salad

Creamy chicken and sun dried tomato salad

This recipe features chicken, avocado and sun-dried tomatoes and has some pretty easy ingredients for a student, I had basically everything on hand after my weekly trip to the supermarket and just put in substitutions for anything that was missing.

The pasta is creamy and tangy and should be served right away so that it’s still warm. It actually makes a great salad the next day as well when it’s been in the fridge overnight. It only took about half an hour to make and is a great meal for a group dinner since there are a few different steps and ingredients to chop when you’re all in the kitchen.

For my Italian roommates it was one of the first times I was able to serve both meat and pasta together and I didn’t get a single complaint, I’ll take that as one step in the right direction.

Creamy Chicken & Sun Dried Tomato Salad Recipe

About 30 minutes cooking and preparation time, Serves 6 to 8

Ingredients:

700 grams pasta (something tubular is good, we used penne and fusili)

2 cups shredded or chopped BBQ chicken (we used 2 1/2 chicken breasts instead)

50 grams Rocket Leaves (our fridge was lacking rocket leaves so these were left out)

2/3 cup Sun dried tomato strips

4 spring onions, finely chopped

1 1/2 large ripe avocado

Dressing:

2/3 cup egg mayonnaise

2/3 cup sour lite cream (we substituted for natural unflavoured yoghurt which worked really well)

1 1/2 teaspoons mustard

1/4 cup white wine vinegar

Instructions:

Cook pasta according to directions.

Cook and shred (or just shred) chicken into pieces and chop tomatoes, spring onions and avocado.

Toss pasta with chicken, rocket, sun-dried tomato strips, spring onion and avocado in a large bowl.

Mix dressing ingredients together, season with salt and pepper and toss through salad.

Best served immediately. We also sprinkled some crumbled feta on top which was delicious.

wp_000055

Leave a comment

Filed under Chicken, Pasta and rice, Recipes, Salad